Scrumptious Banana and Chocolate Crepes

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This delicious blend of chocolate and banana is sure to leave a lasting impression. What's not to love about warm chocolate and gooey bananas?

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Chicago, IL

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 2 ripe sliced bananas
  • Crepe Batter
  • 1/2 cup whole milk
  • 1 1/2 tablespoons melted butter
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 2 teaspoons hazelnut liqueur
  • 1 tablespoon cocoa
  • 2 tablespoons confectioners' sugar
  • 1/3 cup flour
  • Chocolate Sauce
  • 1/2 tablespoon butter
  • 1 tablespoon whole milk
  • 2 teaspoons hazelnut liqueur
  • 1 tablespoon cocoa
  • 2 tablespoons confectioner's sugar

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Combine 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur in medium sized mixing bowl. Whisk in 1 tablespoon cocoa, then whisk in 2 tablespoons confectioner's sugar, then gradually whisk in flour until completely incorporated. Set mixture aside. Melt 1/2 tablespoon butter in saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Add 1 teaspoon cocoa and two tablespoons confectioner's sugar and mix well. Set over low heat to keep warm. Spray a non-stick frying pan with cooking spray and heat over medium heat. Pour 1/4 cup of batter onto the pan and swirl to form very thin disk. Cook for about 2 minutes, flip, cook for one more minute. Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 chocolate sauce over the bananas. Fold crepe and sprinkle with confectioner's sugar. Garnish with additional bananas if desired.

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